Smothered Turkey Wings Legs Or Thighs Food

SMOTHERED TURKEY WINGS, LEGS, OR THIGHS

Steps:

• Preheat the oven to 325 F.
• Rinse the turkey under cool water, then pat dry.
• Combine all of the seasonings: Salt, pepper, thyme,sage,onion powder, and garlic powder.
• Season the turkey with the seasonings, and rub all over.
• Sprinkle the all purpose flour into a large freezer bag, then place the turkey into the bag.
• Close the bag, and shake until all of the turkey is nicely coated with the flour( don't toss out the excess flour).
• Place a large pan on the stovetop and add in 3 tbsp of vegetable oil, and 2 tbsp of butter.
• Melt the butter, and heat up the oil over medium heat.
• Once the oil & butter is nice and hot, add in the turkey.
• Brown all surfaces of the turkey, then remove from the pan, and put the turkey into a large bake dish.
• Head back to the stovetop and toss in all of the chopped vegetables.
• Season the vegetables with salt and pepper to your preference, and cook the veggies, over medium heat, until they are translucent.
• Once done turn off the heat, and add the veggies into the bake dish with the turkey, but reserve the oil/butter mixture.
• Cover the bake dish with foil, and bake the turkey for 2 hours ( on 325 F).

SMOTHERED TURKEY WINGS

Steps:

• Preheat the oven to 425 degrees F. Place a wire rack in a rimmed baking sheet.
• For the wings: Pat the turkey wings completely dry and place them onto a work surface or cutting board. Combine the garlic powder, onion powder, smoked paprika, sweet paprika, cayenne pepper, oregano, thyme, 1 tablespoon salt and 2 teaspoons black pepper in a medium bowl; generously rub all over the turkey wings, making sure to pick up whatever falls onto the board and sprinkle back onto the turkey (it may look like too much seasoning, but it will flavor the turkey and the gravy so don't skimp!).
• Transfer the wings to the prepared baking sheet. Add 2 cups water to the bottom of the baking sheet and tightly wrap foil over the wings and baking sheet. Bake until the wings are cooked through and just slightly tender but unable to pull away with a fork, about 1 hour.
• Meanwhile, make the gravy: Melt the butter in a 12-inch cast-iron skillet over medium-high heat. Add the green pepper, onion, celery, garlic 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables have softened, 5 to 6 minutes. Sprinkle the vegetables with the flour and stir to combine. Slowly pour in the stock, stirring constantly until no lumps remain from the flour. Stir in the Worcestershire sauce, hot sauce, bay leaves, 1/2 teaspoon salt and a few grinds of black pepper and bring to a simmer. Reduce the heat to low.
• Unwrap the wings and carefully nestle them into the gravy using tongs. Tightly cover the skillet with foil and simmer until the wings are completely tender and the meat can easily be pulled away with a fork, about 25 minutes. Pour the heavy cream into the gravy around the turkey and gently mix with a spoon as much as you can. Let simmer until heated through, 2 to 3 minutes. Garnish with parsley. Remove the bay leaves before serving.

SMOTHERED TURKEY WINGS

Steps:

• To make wings: heat oven to 350°; brush wings with vegetable oil and place in a large roasting pan; stir together salt, pepper, garlic powder, poultry seasoning and onion powder in a medium bowl; sprinkle over turkey wings.
• Bake until browned, 45-60 minutes.
• To make sauce: melt butter in a large heavy saucepan or dutch oven; add celery and onion; cook over medium-low heat until soft but not browned, about 5 minutes; stir in thyme and pepper; cook 1 minute; add flour; cook, stirring constantly, until light brown, about 5 minutes; slowly whisk in broth.
• Heat liquid to a boil; reduce heat and simmer uncovered 20 minutes.
• Strain sauce through a sieve and return to the saucepan; slowly whisk in milk and stir constantly until sauce returns to a simmer.
• Pour sauce over turkey wings; cover and cook until tender, about 1 hour.

TENDER-AS-CAN-BE TURKEY WINGS, DRUMSTICKS, AND NECKS

Steps:

• Preheat oven to 250F (low). Heat 1 tbsp butter and the olive oil in a large ovenproof skillet (or transfer to 9x13 after browning) over medium high heat.
• Add wings and drumsticks only. Sear outside to brown, turning as needed, about 5 minutes.
• Add necks so that all the meat is single layer in the pan. Season well with remaining butter, salt, and black pepper. (Brush with BBQ sauce now if using).
• Cover tightly with lid or aluminum foil and bake for about 3 1/2 hours (4 hrs if using legs).
• Carefully remove lid (watch for steam). Enjoy.